公开(公告)号：US20210153517A1

公开(公告)日：2021-05-27

申请号：US16643401

申请日：2018-08-30

申请人： CHR. HANSEN A/S

发明人： Virginie BLOC ,  Thomas JANZEN ,  Mimi BIRKELUND ,  Luciana JIMENEZ ,  Jean-Marie ODINOT ,  Sabrina PIROIS-BLIN ,  Helle Skov GULDAGER

IPC分类号： A23C9/123 ,  A23C13/16 ,  A23C19/032 ,  C12R1/46

摘要： The present invention relates to a process for producing a fermented milk product comprising the steps of: 1) adding a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain, which is capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient Lactococcus lactis strain, which is capable of metabolizing the non-lactose carbohydrate, to a milk base, and 2) fermenting the milk for a period of time until a target pH is reached to obtain a fermented milk product.

公开(公告)号：US20220151252A1

公开(公告)日：2022-05-19

申请号：US17532993

申请日：2021-11-22

申请人： Chr. Hansen A/S

发明人： Stina Dissing Aunsbjerg NIELSEN ,  Helle Skov GULDAGER ,  Cecilie Lykke Marvig NIELSEN

IPC分类号： A23C9/123 ,  A23L29/00 ,  A23C19/032

摘要： The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product an enhanced creamy flavor without affecting the rheology negatively, the fermentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yogurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention.

公开(公告)号：US20220386639A1

公开(公告)日：2022-12-08

申请号：US17769704

申请日：2020-10-21

申请人： Chr. Hansen A/S

发明人： Anisha GOEL ,  Cecilie Lykke Marvig NIELSEN ,  Helle Skov GULDAGER ,  Silja Kej DIEMER ,  Karen Lise Vestergaard ANDERSEN

IPC分类号： A23C9/123 ,  A23L3/3571 ,  A23L3/358 ,  A23C9/13

摘要： The present invention relates to a direct vat set starter culture composition comprising lactic acid bacteria comprising a manganese transporter for fermenting a food product and for inhibiting or delaying growth of fungi in said food product, characterized in that the composition comprises up to 600 ppm of manganese.

公开(公告)号：US20210195907A1

公开(公告)日：2021-07-01

申请号：US17269581

申请日：2019-08-20

申请人： Chr. Hansen A/S

发明人： Mette Dines CANTOR ,  Karin BJERRE ,  Elahe Ghanei MOGHADAM ,  Helle Skov GULDAGER ,  Patrick DERKX ,  Patricia Dominguez CUEVAS

IPC分类号： A23C9/127 ,  A23C13/16 ,  C12R1/125 ,  C12N1/20

摘要： The invention relates to a method for producing a fermented dairy product, comprising: (a) providing a milk substrate, (b) fermenting said milk substrate with a lactic acid bacterium starter culture, wherein step (b) is conducted in the presence of at least one Bacillus strain selected from the group consisting of a sporulation-negative Bacillus subtilis subsp. natto strain, a sporulation-negative Bacillus coagulans strain, wherein a sporulation-negative strain is a strain, which forms no spores when subjected to the following method: i) inoculating 1% of a culture of the strain to be tested, grown over night in Veal Infusion Broth (VIB) at 37° C., 180 rpm, into 50 ml of a standard sporulation inducing medium contained in a 500 ml baffled shake flask, ii) allowing the inoculated medium to grow overnight at 37° C. while subjecting it to shaking at 0rpm, and iii) testing for spores the next day.

公开(公告)号：US20230292780A1

公开(公告)日：2023-09-21

申请号：US17919032

申请日：2021-04-16

申请人： Chr. Hansen A/S

发明人： Lieke VAN GIJTENBEEK ,  Solvej SIEDLER ,  Helle Skov GULDAGER ,  Louise Essendrup STEFFENSEN

IPC分类号： A23C19/097 ,  A23C19/076 ,  C12N1/20

CPC分类号： A23C19/097 ,  A23C19/076 ,  C12N1/205 ,  A23Y2220/73 ,  C12R2001/225

摘要： The present invention is in the field of food technology. The present invention provides methods of controlling growth of Listeria by limiting their access to manganese More specifically, the present invention provides a method of inhibiting or delaying growth of Listeria by reducing the manganese concentration in a food product which is preferably a dairy product. The invention also provides manganese scavengers and uses thereof to inhibit or delay Listeria growth.

公开(公告)号：US20200345023A1

公开(公告)日：2020-11-05

申请号：US16757561

申请日：2018-10-24

申请人： Chr. Hansen A/S

发明人： Stina Dissing Aunsbjerg NIELSEN ,  Helle Skov GULDAGER ,  Cecilie Lykke Marvig NIELSEN

IPC分类号： A23C9/123 ,  A23C19/032 ,  A23L29/00

摘要： The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product an enhanced creamy flavor without affecting the rheology negatively, the fermentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yogurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention.